Recipe by Becky
"Very moist, delicious cake."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
butter cake mix
This is a nostalgic recipe in our family that has been one of my kids' favorites since they were very little--and now they're both pushing 30! I never used the nuts only because the kids didn't like them, and occasionally make this in a Bundt pan. The aroma as it's baking is wonderful, like a good comfort food should be. It is deliciously moist with a ribbon of cinnamon and not too sweet, especially since there is only a powdered sugar glaze and not a heavy frosting. Even now when my kids come, I still make this cake---just for the memories.
My husband and I agreed that this cake was dry and the flavor was a little on the bland side. I normally enjoy sock it to me cake but this is just not the recipe for me.
I love, love, love this recipe. I can't stop eating it. I made this cake in an oven-safe plastic round cake pan. I was worried halfway through baking that it would cook too quickly on the outside, and be runny on the inside. I lowered the oven temp to 350, and baked it an extra 10 min. I also used 1/2 c. of sour cream and more cinnamon. But I know it still would have been perfect had I followed the recipe exactly. I left off the icing and it was so moist and GOOD! I also swirled the batter with a butter knife after I layered the streusle filling in the middle. I read the reviews about too much cinnamon right in the middle. I liked that change the best. It gave it an eveness. Excellent, thank you, will make it again ASAP!
DELICIOUS!!!!!!! It never last more than a day at home, it is very YUUUUUMMMMYYYY!! Thanks for such great recipe, I am including a picture of it Thanks again Becky!!!!!!!
I used a yellow cake mix and applesauce for the oil. It turned out really good. I'll be making this again.
This recipe tastes good but a little dry for me. I just increased the oil to 1/2 cup and omitted the water and increased the milk to 1/2 cup. Great! Thanks for a great old favorite. I will used it again.
I made this as muffins. I followed the basic recipe omitting the 1/4c added sugar in the cake batter (as if the mix doesn't contain enought sugar). I placed about a tablespoon of batter in the bottom of the paper-lined muffing pan, topped it with 2 tsp of the following streusel: 2/3c flour, 1c brown sugar 1 tbsp ground cinnamon and mixed it with 6 tbsp of melted butter. Added more batter and then another layer of streusel. I baked it for about 20-25 minutes and then when cool, drizzled it with powdered sugar icing. Excellent 'coffeecake' muffin! Moist and cinnamony. Yum!
Excellent cake...My wife doesn't like cinnamon and never has, but she ate two pieces of this when I baked it. Looking forward to the next one
* Percent Daily Values are based on a 2,000 calorie diet.
Sock it to Me Cake III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 416
** Calories from Fat: 192
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a 5-star pineapple upside-down cake.
See how to make a moist, delicious pistachio cake.
A moist, tender coffee cake with a sweet, crunchy pecan topping.